Calendar

Wednesday Mornings | 9:30 am – 10:15 am
Free | No Registration Required

Bring your children to EPM and join Andy from Book & Puppet Co. for stories accompanied by fun and unique sounds – Wednesdays from 9:30-10:15 am in the Kids’ Zone.

10:30-11 a.m. Thursdays in the FreySmiles Kids’ Zone

Bring your future foodies to the FreySmiles Kids’ Zone and enjoy food-themed storytimes and a tasty snack from an EPM Vendor.

On the menu –

January 23:   Fresh Citrus from Highmark® Farmstand   (Orange You Glad it’s January!)

Friday, January 24th, 6-8 pm / Free

Dave Fry’s concerts feature both traditional and contemporary folk music, spliced together with guitar, mandolin, banjo, wry and spontaneous commentary on American family life, and plenty of participation on everyone’s part. Dave Fry is unique in his ability to entertain all ages, and he builds a sense of community everywhere he performs.

Dave has been a featured performer at the Philadelphia Folk Festival, Falcon Ridge Folk and Winterhawk Bluegrass festivals, all of Bethlehem’s Musikfests, and has toured Mexico and Germany as well. He has even played the White House lawn. He continues to perform at folk clubs, schools, festivals, preschools and elder-care facilities, and delights in sharing live and lively music.

Bring the kids, grab some grub and relax while enjoying EPM’s Acoustic Kitchen series.

Saturday, January 25th | 11am to 1pm
$35pp | Limited to 10 Seats 

Nutritionist Tammy Westney’s popular Make Your Own Kombucha class is back!  Tammy says kombucha is extremely easy to make. In this class you’ll learn about your microbiome and how fermented food can enhance microbial diversity. You will learn how to care for your own SCOBY so that you can look forward to years of kombucha making in your own home, and will also taste various double-fermented kombuchas and learn to make those at home too.

Saturday, January 25th | 3pm – 5pm
$55 pp | Limited to 12 seats

Join Stefanie Angstadt, owner and cheesemaker of Valley Milkhouse Creamery, for a workshop dedicated to all things cheese! This 2-hour event includes a crash course in cheesemaking theory, a stove top demonstration on fresh ricotta making, and an evaluative cheese tasting with Valley Milkhouse cheeses. For people interested in making cheese at home or for those who are curious about the fascinating art and science behind the process, this class offers the chance to learn everything you always wanted to know about cheese.

The heart of the class is the demonstration which teaches participants how to make a simple ricotta “basket” style cheese using only a stock pot, vinegar, a stovetop and cheesecloth. The recipe translates to any home kitchen and the fresh, sweet curds are sure to please even the pickiest palette. Participants will leave with a sample of the fresh curd made in class.

The class concludes with a cheese tasting of three award-winning Valley Milkhouse cheeses and a selection of wine from Tolino Vineyards. Stefanie will talk about the process that went into producing each cheese and discuss tasting notes and wine pairing suggestions.